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Preparation

Cook Pork belly on a high rack until the fat starts to blister and render

Lower oven to 350 and continue cooking until done

Remove Pork from pan and let rest. Drain and reserve rendered fat.

Add wine and deglaze pan and reduce

Slice pork thinly. Toss with pan juice.

Boil water, cook soba for about 8 minutes. Dont overcook. Drain in a colander then plunge into a bow of cold water. Gently wash the excess start of the soba and drain again

Return 1 tbsp pork fat, plus some canola oil to a skillet and heat on high. Stirfry the carrots first, then add the chopped chard stems, the leeks and finally the chard. The carrots should be cooked but still crisp, the chard should be wilted and tender